|1||pkg. PERDUE® FIT & EASY® Boneless, Skinless Turkey Breasts, Thin Sliced or PERDUE® FIT & EASY® Boneless, Skinless Turkey Breast Filets|
|1/2||cup white wine, divided|
|3||tablespoons reduced sodium soy sauce, divided|
|Ground pepper to taste|
|2||tablespoons rice vinegar or white vinegar|
|1 1/2||tablespoons vegetable oil|
|1||clove garlic, minced|
|1||teaspoon minced, peeled fresh gingerroot|
|1/3||pound green beans, split lengthwise and lightly steamed|
|1/2||cup thinly sliced scallions|
|2||cups hot, cooked Chinese noodles (optional)|
|Carrots and scallions cut in flower shapes (optional)|
|Cilantro sprigs (optional)|
Slice turkey in thin strips; place in medium bowl. Sprinkle with 1/4 cup wine, 1 tablespoon soy sauce, cornstarch and pepper; toss to coat with mixture and marinate at room temperature 15 minutes.
Meanwhile, in small bowl, combine remaining 1/4 cup wine, 2 tablespoons soy sauce, sugar and vinegar; set aside.
Over medium-high heat, heat wok or large, heavy nonstick skillet. Slowly add oil; stir in garlic, ginger and turkey. Stir-fry 3 to 4 minutes until turkey is cooked through. Add carrots, beans, scallions and reserved wine mixture; cook 1 to 2 minutes longer.
Serve over Chinese noodles, garnished with carrot and scallion flowers and cilantro sprigs.